Saturday I bought at CEAGESP the Italian zucchini already pierced, ready to stuff. The recipe is very simple:
I sautéed ground meat as usual: olive oil, onion, garlic, green chillies, olives, salt, pepper, bouillon powder and a tiny bit of cinnamon (it’s very good). I added a cup of ready-made rice and mixed well. Filling ready.
I sprinkled a little salt and pepper inside the zucchini and with a spoon of coffee I stuffed it, pressing it well. I put the cap back on and tied it (I did it with red thread so I could show). Meanwhile, the pan was already on the fire with chicken broth and black pepper (it could be vegetable or meat broth too). I dipped the zucchini in the boiling broth and waited for them to become soft.
Already original recipe (Arabic) a thin tomato sauce is made with the cooking water, but I don’t like it.
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